Tag Archives: garlic

Easy Shrimp Scampi with Kale

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Serves: 2 | Total Time: 30 Minutes



Shrimp scampi is so spring.

Yes, I know, spring has been procrastinating this year. Mother’s Day is right around the corner, and even though I refuse to wear a winter coat this time of year, the puffer vest is still, sadly, a necessity.

This shrimp scampi recipe is so full of bright flavors and healthy greens and it is so easy to make that even beginners can join in on the fun.

Homemade Shrimp Scampi with Kale

Cold, windy weather? May you become an afterthought!

Healthy meals to cook don’t have to be hard! If you don’t know how to make shrimp scampi, don’t worry. All you need is one pan and 30 minutes. 

Traditional shrimp scampi sauce involves butter, garlic, and white wine.

That’s it.

Plus, it is really easy to make homemade scampi sauce!

Not convinced? Check out this video I made for you to show you just how simple it is!

If you are a novice, the only thing you need to remember is to turn down the heat (off if you have a gas range) when you add the wine. Slowly bring it back up to a simmer to cook off the alcohol without igniting it. If it does catch fire, pull the pan away from the stove and shake it until the flames die out, then act like the pro chef you are because you now just officially mastered the art of flambéing your food.

Woo hoo!

Shrimp Scampi Recipe

You may be wondering what the best wine for shrimp scampi may be. Although white wine is the rule of thumb, I prefer to use an off-dry white. You want it to be dry, but not too dry, because a hint of sweetness will bring out the rich flavor of the shrimp instead of competing with it. Too sweet, and your seafood scampi sauce will flop miserably.

Balance, folks. It is the number one secret to culinary success.

For those of you not into alcohol, the white wine can be substituted with something booze-free. Check out the Non-Alcoholic Substitution Chart to learn what you can use in place of the white wine. Just remember, not too sweet, so if you have to tone down grape juice with a splash of vinegar, please do so.

Scampi Recipe

I added kale to my shrimp scampi to give it some color and flavor. Plus, kale is so very good for you. The trick is to wilt the leaves and brighten their color without losing too much volume. You do this by searing it in the scampi sauce for – literally – 30 seconds to a minute. Have your kitchen tongs ready, because you will need to whisk that kale out of the pan almost as soon as you’ve dropped it in there!

Lemon essential oil adds a mild brightness, but feel free to sub in lemon zest if you don’t have any essential oil. Refer to the handy Essential Oil Conversion Chart for how much zest to use.

Now all you have to do is grab that bottle of white and your tank top…. er, light parka, and get that front porch furniture out. Before you know it, we’ll be having dinner outside again!

A Healthy Meal To Cook At Home

How to make Easy Shrimp Scampi with Kale:

What you’ll need:

  • 12 ounces fettuccini
  • 4 tablespoons butter
  • 1 pound raw shrimp, peeled and deveined
  • 4 cloves garlic, peeled and chopped
  • 2/3 cup good quality white wine
  • 3 ounces fresh baby kale, rinsed and spun
  • 3 drops lemon essential oil diluted in 1/2 tablespoon olive oil (to use lemon zest instead, check the Essential Oil Conversion Chart
  • salt and pepper to taste
  1. Begin by boiling a pot of salted water for the pasta, then cook it al dente per the package instructions. When done, drain it and set it aside, reserving some of the pasta liquid.
The Best Noodles To Use For Shrimp Scampi Pasta

While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.

How To Make Scampi Sauce, Begin With Browned Butter
How To Cook Shrimp Scampi
How To Make Shrimp Scampi

Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.

Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.

Shrimp Scampi Recipe With Wine
How To Cook Kale

Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.

How Do I Make Scampi Sauce?

Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.

A Healthy Dinner Meal


Shrimp Dinner Idea
Healthy Dinner Ideas
Quick and Healthy Dinner Idea
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Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours



Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Soup For When You Are Sick

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Serves: 4 | Total Time: 20 Minutes

This get will soup recipe was born while I suffered through a bad bout of bronchitis in – of all seasons – summer!

Bronchitis in summer may seem like an odd occurrence, but it can happen. The last thing you feel like doing while sick is cooking (especially in the hotter months) but cooking is necessary if you want a good soup for when you are sick.

The good news is that this healing soup is easy to make and only takes 20 minutes if you keep a few items on hand.


Jump to Recipe

The four healthy ingredients for sickness that make this a perfect soup for healing colds and flu are:

  • cayenne pepper
  • dried wakame
  • sesame oil
  • garlic
  • (Garlic with the skins left on, I must add. Those garlic skins have lots of immune boosting power!)

Dried wakame and sesame oil will keep indefinitely when stored properly, and the rest of the ingredients are easy to get if you need to make a quick run to the grocery store when not feeling well.

Since I am plagued with a compromised upper respiratory system and have had bronchitis and pneumonia more times than I can remember, I always have these healthy ingredients on hand… just in case. The tortellini will fill you up, so pick any kind you like, and bone broth is just yummy and full of healthy stuff. Both tortellini and bone broth can be kept in the freezer for weeks – or until you need them. If you don’t have bone broth, simply use beef, chicken, vegetable, whatever you have on hand. I just like using bone broth because it is so rich, perfect when your appetite might be as under the weather as you are. But hey, you gotta eat and this seaweed stew will go down easy – which makes this the best sick soup recipe ever!

I make a big batch of this immune boosting meal when I need it and because it is so flavorful, trust me… you won’t get tired of it if you eat it every day for a week. Serve it piping hot, and if you can, inhale the steam in between bites. The rest of the soup will keep in the refrigerator for up to a week, (and believe me, you will want to have it every day until you are feeling better.)


Healing Soup
Healthy Ingredients For Sickness

Healthy Tips:

  • Did you know that the skins of garlic are rich in nutrients and have many health benefits? So, don’t throw them away! Click the link to read more about the health benefits of garlic skins (and the many other interesting ways you can use garlic and onion skins).
  • There is a reason sesame oil has been used for centuries in Asian cuisine. Click to find out how the health benefits of sesame oil can help you.
Immune Boosting Meal

Get Well Soup Recipe
Soup For When You Are Sick
Easy Soup Recipe When Sick

Soup For When You Are Sick

Sickness can strike at any time. Be ready by stocking up on these healthy ingredients for sickness. This get well soup only takes 20 minutes and is very easy to make – good news for the hungry cold sufferer!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American, Italian, Japanese
Servings 4 Bowls

Equipment

  • dutch oven or large pot
  • large ladle
  • heat-proof soup bowls

Ingredients
  

  • 5 cups bone broth
  • 2 cups water
  • ¼ teaspoon ground cayenne pepper
  • 1 head organic garlic cut in half crosswise with skins left on
  • 2 tablespoons dried wakame
  • 2 cups frozen tortellini of your choice
  • 2 teaspoons sesame oil for drizzling
  • red pepper flakes for garnish

Instructions
 

  • Bring the bone broth and water to a rigorous boil over medium-high heat. Stir in the cayenne, garlic, scallions, wakame, and tortellini. Allow to simmer for another 5-8 minutes, or until the tortellini is cooked through. Season with salt and pepper to taste.
  • Use a ladle to spoon the soup into small crocks or heat-proof bowls. Drizzle with sesame oil and red pepper flakes. Serve immediately, you want this soup to be piping hot.
Keyword easy soup recipes when sick, fast easy meals, get well soup recipe, healing soup recipes, healthy ingredients for sickness, immune boosting meals, seaweed stew, sick soup recipe, soup for healing, soup for when you are sick
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Germanicana (German-American Potato Salad)

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Serves: 6 |  Total Time: 1 Hour

German potato salad?

American potato salad?

Can’t decide?

This recipe incorporates both in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or room temperature.

When cooking the potatoes in this recipe, resist the temptation to add water. New red potatoes have enough of their own natural water… and if you have the patience to simmer them low and slow, they will cook in their own juices to produce the creamiest, most flavorful potatoes. 

The only caveat is that you will need a good pot with a tight-fitting lid to keep all that steam from escaping.

Every time I make this for a party or get-together, it becomes a new favorite for someone.

Will you be next?


Germanicana

(German-American Potato Salad)

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes

INGREDIENTS:

  • 2 lbs. new red potatoes, skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • garlic clove, minced
  • 2 stalks celery, chopped
  • scallions, chopped
  • 1/4 lb. bacon, cooked and crumbled

RECIPE DIRECTIONS:

1. Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you’ll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.

Red Potato Salad

2. In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.

3. Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 

4. Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.

Germanicana German American Potato Salad
Best Potato Salad
German American Fusion Potato Salad

Germanicana (German-American Potato Salad)

This recipe incorporates both German potato salad and American potato salad in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or at room temperature.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 470 kcal

Ingredients
  

  • 2 pounds new red potatoes skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove minced
  • 2 stalks celery chopped
  • 2 scallions chopped
  • 1/4 pound bacon cooked and crumbled

Instructions
 

  • Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you'll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.
  • In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.
  • Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 
  • Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.
Keyword american potato salad, best potato salad recipe, german potato salad, germanicana, potato salad
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Herbed Chèvre with Mushrooms in Phyllo Pouches

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Serves: 6 | Total Time: 50 Minutes

I first developed this recipe about 6 years ago. Mark and I were dating, and I wanted to treat him to one of my fancy appetizer recipes. He was kind enough to chop the mushrooms for me, and it did take quite a while. I was a beginner at working with phyllo dough as well, so that added even more time.

After a couple of hours, the phyllo appetizers were done.

I have come a long way since then!

To hasten up the chopping process, using the large holes on the grater attachment of a food processor shreds the mushrooms in a couple of minutes. As far as working with the phyllo dough… that just comes with practice. In time, you can get the process of preparing the phyllo cup appetizers down to just 10 minutes, but don’t rush this step if you are new to phyllo dough.

These mushroom and goat cheese appetizers are very filling, so if you serve them as an appetizer, two per person should be plenty. Mark and I sometimes have these as our entree – six of these phyllo dough appetizers makes a filling meal.

I like to serve these mushroom purses with a good red wine that has notes of cinnamon and clove over juicy berry flavors. My recommendation? Los Hermanos Manzanos Tempranillo – 2018.


Herbed Chèvre with Mushrooms in Phyllo Pouches

Total Time: 50 Minutes

Prep: 20 Minutes / Cook: 30 Minutes

INGREDIENTS:

  • 1 1/2 sticks unsalted butter, divided
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh marjoram leaves
  • 4 cups finely chopped assorted mushrooms
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Chinese five spice
  • 4 ounces goat cheese
  • 7 ounces phyllo dough
  • chopped fresh chives, for garnish

RECIPE DIRECTIONS:

1. Melt 4 tablespoons butter in a large skillet over medium heat. Sauté the garlic until lightly browned, one minute. Add the herbs and continue to heat, stirring constantly, for another minute. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms give up their juices and the pan dries out, about 10 more minutes.

2. While the mushrooms are cooking, heat the remaining stick of butter (8 tablespoons) in a small saucepan over medium heat. When melted, whisk in the Chinese five spice. Reduce heat to low to keep warm.

3. When the mushrooms are finished cooking, remove the skillet from the heat and allow to cool slightly, about 3 minutes. Add the goat cheese and using a wooden spatula, break it up and mix it into the warm mushroom mixture until thoroughly combined and creamy. Set the mushroom mixture aside.

Phyllo Dough Appetizer With Mushrooms and Goat Cheese.

4. Prepare the phyllo dough by removing it from the package and laying it flat. Cover the dough sheets with a tea towel that has been dampened with water and wrung well. (Phyllo dough dries out fast and once dry, it cannot be worked with. Keeping the dough covered with the damp cloth will prevent it from drying out.) 

5. Very carefully peel away one sheet of phyllo dough and place it on a flat surface. Dip a pastry brush into the melted butter with the Chinese five spice, tap against the side of the pan to remove excess butter. With light, quick stokes, brush the melted butter onto the phyllo dough sheet. (The best way to do this without ripping or wrinkling the dough is to hold one side of the sheet down with your fingers while brushing it in a direction away from your fingers. If this is your first time working with phyllo dough, this may take some getting used to. Just take your time, you’ll get the hang of it!) You don’t need a lot of butter for this step, just enough to moisten the sheet. When the first sheet is completely brushed with butter, carefully remove a new sheet of phyllo dough and place it directly over the one just brushed. Repeat this process until you have four sheets stacked, but do not brush butter onto the fourth (top) sheet. 

6. Cut the stacked dough into four squares that measure about 3 by 4 inches. Repeat step four until you have 12 of the smaller squares. Place the squares into the cups of an un-greased muffin tin.

Mushroom Purses With Phyllo Dough

7. Fill each square with the mushroom mixture so that they are about half full. There should be about 1 1/2 to 2 tablespoons in each cup. Once all of the cups are full, lightly pinch the dough together to form a ‘purse’. Leave a small opening on the top for steam to escape. You don’t want to press the dough together too tightly, just enough to nearly cover the mushroom mixture but so that the dough is still somewhat loose.

8. Dip the pastry brush into the melted butter. Tap off the excess, then lightly dab the tops of the purses. It is ok if the dough layers separate a bit, in fact, you want this. This will create a lighter, flakier end result. You only want enough butter on the purses so that they brown while baking, you don’t need very much – too much and the dough will become soggy.

9. Drain the remaining melted butter through a stainer into a ramekin, discard the residue. Keep the butter warm by placing it on top of the oven as the mushroom purses bake.

10. Bake the purses for 15 minutes at 325 degrees F or until the tops are golden brown. When done, remove the pan from the oven and let the purses cool for a few minutes so that you can safely handle them. Carefully lift them from the muffin tin with a teaspoon and transfer them onto a serving platter. Be careful that you don’t break them! Sprinkle with sliced fresh chives and serve with the ramekin of the strained spiced butter.

Phyllo Dough Appetizer With Mushrooms and Goat Cheese.
Gourmet Mushroom Appetizer Ideas
Phyllo Appetizer Recipe

Herbed Chèvre with Mushrooms in Phyllo Pouches

Looking for fancy appetizer recipes? Impress your dinner guests with this phyllo dough appetizer recipe that includes mushrooms, goat cheese, and herbs. Make it in under an hour!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine French, Gourmet
Servings 6 people
Calories 410 kcal

Ingredients
  

  • 1 ½ sticks unsalted butter divided
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh marjoram leaves
  • 4 cups finely chopped assorted mushrooms
  • 1 ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ tetaspoon Chinese five spice
  • 4 ounces goat cheese (chèvre)
  • 7 ounces phyllo dough
  • chopped fresh chives for garnish

Instructions
 

  • Melt 4 tablespoons butter in a large skillet over medium heat. Sauté the garlic until lightly browned, one minute. Add the herbs and continue to heat, stirring constantly, for another minute. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms give up their juices and the pan dries out, about 10 more minutes.
  • While the mushrooms are cooking, heat the remaining stick of butter (8 tablespoons) in a small saucepan over medium heat. When melted, whisk in the Chinese five spice. Reduce heat to low to keep warm.
  • When the mushrooms are finished cooking, remove the skillet from the heat and allow to cool slightly, about 3 minutes. Add the goat cheese and using a wooden spatula, break it up and mix it into the warm mushroom mixture until thoroughly combined and creamy. Set the mushroom mixture aside.
  • Prepare the phyllo dough by removing it from the package and laying it flat. Cover the dough sheets with a tea towel that has been dampened with water and wrung well. (Phyllo dough dries out fast and once dry, it cannot be worked with. Keeping the dough covered with the damp cloth will prevent it from drying out.) 
  • Very carefully peel away one sheet of phyllo dough and place it on a flat surface. Dip a pastry brush into the melted butter with the Chinese five spice, tap against the side of the pan to remove excess butter. With light, quick stokes, brush the melted butter onto the phyllo dough sheet. (The best way to do this without ripping or wrinkling the dough is to hold one side of the sheet down with your fingers while brushing it in a direction away from your fingers. If this is your first time working with phyllo dough, this may take some getting used to. Just take your time, you’ll get the hang of it!) You don’t need a lot of butter for this step, just enough to moisten the sheet. When the first sheet is completely brushed with butter, carefully remove a new sheet of phyllo dough and place it directly over the one just brushed. Repeat this process until you have four sheets stacked, but do not brush butter onto the fourth (top) sheet. 
  • Cut the stacked dough into four squares that measure about 3 by 4 inches. Repeat step four until you have 12 of the smaller squares. Place the squares into the cups of an un-greased muffin tin.
  • Fill each square with the mushroom mixture so that they are about half full. There should be about 1 1/2 to 2 tablespoons in each cup. Once all of the cups are full, lightly pinch the dough together to form a ‘purse’. Leave a small opening on the top for steam to escape. You don’t want to press the dough together too tightly, just enough to nearly cover the mushroom mixture but so that the dough is still somewhat loose.
  • Dip the pastry brush into the melted butter. Tap off the excess, then lightly dab the tops of the purses. It is ok if the dough layers separate a bit, in fact, you want this. This will create a lighter, flakier end result. You only want enough butter on the purses so that they brown while baking, you don’t need very much – too much and the dough will become soggy.
  • Drain the remaining melted butter through a stainer into a ramekin, discard the residue. Keep the butter warm by placing it on top of the oven as the mushroom purses bake.
  • Bake the purses for 15 minutes at 325 degrees F or until the tops are golden brown. When done, remove the pan from the oven and let the purses cool for a few minutes so that you can safely handle them. Carefully lift them from the muffin tin with a teaspoon and transfer them onto a serving platter. Be careful that you don’t break them! Sprinkle with sliced fresh chives and serve with the ramekin of the strained spiced butter.
Keyword date night dinner ideas, easy gourmet recipes, goat cheese recipes, how to cook phyllo dough, mushroom appetizers
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Pork Tenderloin Medallions with a Mustard Infused Reduction

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 8 Hours 25 Minutes

If you are looking for easy pork loin recipes, then you are in luck today.

When I was brainstorming a sauce for pork loin, I didn’t want to settle on plain old gravy. No, these pan fried pork medallions required something a little richer, tangier, and more umami than regular sauce. 

The red wine reduction (without stock) is infused with a tiny bit of hot mustard, just enough to make this sauce suitable for pork. 

Can this qualify as a mustard pork tenderloin? 

I think so!

Mmmmmm, grab your favorite bottle of Rioja. This calls for a toast to gourmet home cooking made easy!


Pork Tenderloin Medallions with a Mustard Infused Reduction

Total Time: 8 Hours, 25 Minutes

(Prep: 10 Minutes / Cook: 15 Minutes / Chill: 8 Hours)

INGREDIENTS:

  • 1 lb pork tenderloin, sliced crosswise into 1-inch thick medallions
  • 1/2 cup unsweetened coconut milk, full fat
  • 1/2 cup soy sauce
  • garlic cloves, peeled and smashed
  • 2 tablespoons canola oil
  • 1/2 cup red wine
  • 1/2 teaspoon hot Chinese mustard
  • sliced scallions, for garnish
  • red pepper flakes, for garnish

RECIPE DIRECTIONS:

1. Whisk together the coconut milk, soy sauce, and garlic. Place the pork medallions in a large ziplock bag. Pour the soy marinade into the bag and close, pushing out any excess air. Gently rub the marinade into the pork, then cover and chill for a minimum of 8 hours.

2. When ready to make the pork, heat 1 tablespoon canola oil in a large skillet over medium high. Place the pork medallions in the skillet so that they are not overlapping (do not discard the marinade). Fry them for 4 minutes, then flip them over. They should be nice and brown. (If the pan dries out, add the remaining tablespoon canola oil and gently swirl the pork in the oil to prevent it from sticking to the skillet.) Reduce the heat to medium and cover, then cook the pork for another 3-4 minutes. Transfer to a plate when done.

3.  Reduce the heat to medium low and add 2 tablespoons of the reserved marinade to the skillet. Immediately add the red wine, use a wooden spoon to deglaze the pan. Add the mustard and stir constantly while the sauce simmers for another 5 minutes, or until reduced by half and thickened. The sauce should become smooth and dark. When this happens, remove the skillet from the heat.

4. Spoon about a tablespoon of the sauce onto plates, then swirl it around to make a circular pattern. Flick a few drops around the swirls for good measure. Carefully place two or three pork medallions on top of the sauce, then drizzle a little more sauce over the pork. Garnish with sliced scallions and red pepper flakes.

Pork Tenderloin Medallions
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Homemade Blue Cheese Dressing with Yogurt

⭐⭐⭐⭐⭐

Yield: 2 Cups | Total Time: 15 Minutes

I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.

I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt. 

You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all! 

When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise. 

If you don’t have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today – this will more than cover for it.

I am so excited to share this recipe with you!  It truly is one of my favorites.


Homemade Blue Cheese Dressing with Yogurt

Total Time: 15 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 16 ounces plain greek yogurt, full fat
  • 3 ounces blue cheese crumbles

RECIPE DIRECTIONS:

1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.

2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.

3. Reduce the mixer’s speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.

4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Easy To Make Blue Cheese Dressing On Wedge Salad With Bacon And Tomatoes
Homemade Healthy Blue Cheese Dressing
Healthy Blue Cheese Dressing

Homemade Blue Cheese Dressing with Yogurt

This homemade blue cheese dressing with yogurt is very easy to make; it requires no mayo or sour cream, yet it is just as creamy as the original.
Prep Time 15 mins
Total Time 15 mins
Course Condiments, Salad
Cuisine American
Servings 2 Cups
Calories 63 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic peeled and finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 pound plain greek yogurt full fat
  • 3 ounces blue cheese crumbles

Instructions
 

  • Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
  • Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
  • Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
  • Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Notes

Calories based on a serving size of 2 tablespoons.
Keyword blue cheese dressing with yogurt, blue cheese salad dressing, easy blue cheese salad, healthy blue cheese dressing recipes, homemade blue cheese dressing, how to make blue cheese dressing
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Instant Pot Hamburger Stew

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour

Who doesn’t just love a good ol’ fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?

My guess is that not many of you have this kind of time, although it sure would be nice to sit down to a home-cooked weeknight meal that satisfies, now wouldn’t it?

Well, you can, thanks to the new interest in pressure cooker recipes. I love my Instant Pot, and this is officially my first Instant Pot recipe!

I will admit, this hamburger soup recipe was first created to be cooked over the stove. It took a while, and I realized that I could probably get all this amazing flavor in a whole lotta less time with the pressure cooker. You know, the flavor just comes out so much better in that thing!

This is a great soup for any kind of weather; lightly spicy for cool days, hamburger-y for summer barbecue days, complete with garden vegetables and a hint of sweetness.

Serve this up with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.

Mmmmmmm……


Instant Pot Hamburger Stew

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 2 pounds ground chuck
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers, diced
  • 1 cup ketchup
  • 1 teaspoon molasses

RECIPE DIRECTIONS:

1. Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.

2. Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.

Instant Pot Hamburger Soup

3. Carefully set the steam release valve to ‘venting’ to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.

4. Ladle into soup bowls and serve with crusty bread.

Instant Pot Hamburger Recipe
Instant Pot Hamburger Stew

Instant Pot Hamburger Stew

Getting all-day slow-cooked flavor in only one hour is easy with this Instant Pot Hamburger Stew recipe. A perfect easy weeknight meal for any weather!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 2 pounds ground chuck
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers diced
  • 1 cup ketchup
  • 1 teaspoon molasses

Instructions
 

  • Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
  • Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
  • Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
  • Ladle into soup bowls and serve with crusty bread.
Keyword fast easy recipes, hamburger soup, instant pot chili, instant pot hamburger stew, instant pot recipes, instant pot soup
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Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour 10 Minutes


My husband loves Chinese food, especially the cheap, takeout kind. I understand why – it is easy, inexpensive, and ready to eat in minutes.

Homemade meals are always better, we all know this, but when a busy weeknight comes our way, sometimes there just isn’t time for me to make a dinner from scratch. 

Sound like a typical night at your house?

Mark and I both have dietary problem areas that if not monitored, will become health concerns, so it is important that on busy nights we don’t give in to the urge to run for the easiest (and often unhealthiest) options, like takeout!

Whether it is due to busy schedules or the fact that you just don’t feel like cooking (hey, I get those nights, too!), these make-ahead Asian-inspired meatballs will become your favorite go-to to have in the freezer for such evenings. They are easy to mix up and even easier to bake when you need them.

Gourmet Chinese food that is super easy to make, cheaper than take-out – and better for you, too.

How awesome is that?


Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

Total Time: 1 Hour 10 Minutes

Prep: 15 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 egg
  • 1/2 cup evaporated milk
  • 1/4 cup coconut flour
  • 2 medium yellow onions, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1 1/2 tablespoon orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cup teriyaki marinade
  • 3/4 cup sweet and sour sauce
  • fresh chives, for garnish

RECIPE DIRECTIONS:

1. Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 

2. For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.

How To Make Freezer Meatballs

3.  Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.

4. When ready to prepare the meatballs, preheat the oven to 400F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.

Asian Meatballs Baked In A Casserole Dish With Teriyaki Glaze

5. To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.

Homemade Meatball Ideas
Asian Meatballs Recipe

Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

A make-ahead freezer meal that is better for you than Chinese takeout! These Asian-inspired teriyaki glazed meatballs are easy to make for those busy weeknights when you don't have time to cook.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 970 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • ½ cup evaporated milk
  • ¼ cup coconut flour
  • 2 medium yellow onions finely chopped
  • ½ cup chopped fresh parsley
  • 1 ½ tablespoons orange zest
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup teriyaki marinade
  • ¾ cup sweet and sour sauce
  • fresh chives for garnish

Instructions
 

  • Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 
  • For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.
  • Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.
  • When ready to prepare the meatballs, preheat the oven to 400°F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.
  • To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.
Keyword asian inspired meals, chinese meatballs, freezer meals, make ahead meals, orange meatballs with teriyaki
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Homemade Chunky Marinara Sauce

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 40 Minutes

Marinara sauce is a staple – you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.

When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.

Not so!

The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way – I purchased a 16 ounce bag last year and it is still over half full!

This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.

Go Pack Go!


Homemade Chunky Marinara Sauce

Total Time: 40 Minutes

Prep: 20 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

RECIPE DIRECTIONS:

1. Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.

2. Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.

3. Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.

4. After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!

5. Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.

6. Mmmmm, mmmmmmm, good!

Healthy Homemade Marinara Sauce
Easy Homemade Marinara Sauce

Homemade Chunky Marinara Sauce

This recipe for homemade marinara sauce is easier than you think! It's chunky with a hint of spice, and it's low in sugar with lots of tomato goodness.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiments
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 5 medium tomatoes roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh basil roughly chopped
  • 2 teaspoons dried minced onions
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (add more for extra spice)
  • ¼ teaspoon ground black pepper
  • 1 pinch 100% pure leaf stevia ground
  • ½ tablespoon heavy cream

Instructions
 

  • Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
  • Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
  • Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!
  • Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.
  • Mmmmm, mmmmmmm, good!

Notes

To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.
Keyword best marinara sauce recipe, healthy marinara sauce recipe, homemade marinara sauce, low carb condiments, low sugar marinara sauce, low sugar marinara sauce recipe, popular condiments
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